Cauliflower risotto

So we ended up making cauliflower risotto last night, served with finely sliced runner beans from my vegetable patch. We are experiencing a bit of a glut of runner beans and courgettes at the moment. The weather has been rainy and sunny enough to cause everything to go BOOMPH! in the garden. I am faced almost daily with a new monster courgette. I will make soup, I think.

This risotto recipe is one of my favourites - even if you're not too sure about cauliflower, this dish will surely, SURELY, make you a fan. You are a lost cause if this doesn't get you excited. It is sprinkled with an anchovy and chilli pangrattato (dry fried breadcrumbs that many less wealthy Italian families used to use instead of expensive Parmesan cheese). To make it, you need Jamie Oliver's basic risotto recipe, which is the base for lots of different risottos, coupled with the recipe for cauliflower risotto. The florets are simmered in the risotto stock as you cook, and then crushed into the risotto later, almost disappearing into it. Sorry, I don't have a photo of my own. I was too eager to eat last night to stop and take pictures. This dish I could eat until I'm sick.